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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim meat and cut into 5cm (2 inch) cubes. Set aside,. | 2. Grind spices from coriander to fennel to a very fine powder. | 3. Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar). | 4. Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight). | 5. Heat ghee, or oil, and fry meat until very deeply coloured. | 6. Add bay leaves and stock and bring to the boil, then simmer until meat is very tender. | 7. Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck steak	1	kg		1599.088	0.0	212.9785	82.8527
coriander	3	tablespoons		0.69	0.1101	0.0639	0.0156
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
clove	6	cloves		-	-	-	-
cinnamon	5			-	-	-	-
black peppercorn	1 1/2	1/2		-	-	-	-
fenugreek seed	2	teaspoons		23.901999999999997	4.3179	1.702	0.4743
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
chilies	6		soaked	582.9085	144.0	0.0	0.0
garlic clove	8			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
ginger	2 1/2	piece		-	-	-	-
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
ghee	3	tablespoons		-	-	-	-
bay leaf	2			-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.